TOMATO AND SOYBEAN, A CONCENTRATION OF ANTI-TUMOR PROPERTIES

Today we'll talk about prevention, specifically prevention of prostate cancer, a disease that afflicts more men unfortunately.

The increase of cases is not always linked to the causes in particular, but also from the increased awareness of the problem and the technological progress in diagnostic.

The causes are still unknown, but genetics, race, age, lifestyle and diet are important factors of risk, and it is right that we focus on nutrition with important discoveries in the field.

Many foods that are scientifically demonstrated to be effective aids in the prevention of, among these oregano and propolis, but a recent study also includes tomato and soybean

Dall'oltreoceano get interesting data, some derived from evidence obtained on a type of mice demonstrating an aggressive form of prostate cancer, for which purpose they were divided into four groups that have been associated with four different diets.

The encouraging result is that those usually have ingested tomato and soybean (10% tomato powder and 2% soy germ, daily) had a reduction in the expression of the tumor by 55% compared to 0% in the group did not take these foods.

These data, which I remember to have been obtained in animals and men, suggest a more frequent consumption of these foods in our diet, especially soy as the tomato is already so prevalent in the Mediterranean diet. But how and when to take them?

- At least 3/4 servings of tomato-based products a week (I recommend the tomato paste)

- At least 1/2 portions of soy-based products per week

But, on how to merge these delicious ingredients in one dish, we encounter a delicious recipe suitably modified for the purpose, "Soy Meatballs with tomato sauce"

soy flakes

wheat flour or rice flour alternatively

Natural vegetable broth without glutamate

garlic

oregano

tomato paste

basil

extra virgin olive oil

salt

sugar

Prepare soup with vegetables in season, when the broth boils add the soy flakes for 10 minutes over low heat. Once cooked, turn off the heat and let stand for 10 minutes and drain.

Add the chopped garlic flakes, flour, oregano and a pinch of salt. Shape into patties and cover with flour. In a pan with dell 'hot oil, brown the meatballs in order to form a golden crust outside. Set aside the meatballs and saute just in the same pan, add more oil and garlic, finally the tomato paste diluted with a little 'of water. Fix it with a pinch sugar and salt, cook for about 10/20 minutes, until it reaches the desired consistency. Combine the meatballs to the sauce and cook for another 10 minutes. Serve with fresh basil.

Enjoy your meal!

Andrea Busalacchi